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Appetizers, Fish and Shellfish

Trout rillettes

Trout rillettes
Michael Robinson Chavez / Los Angeles Times

Served in pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant menus, a second wave in L.A.'s charcuterie renaissance. "I ... Read more

Total time: 25 minutes, plus cooling time for the trout | Makes 12 ( 1/4 -cup) servings
  • 9 ounces ocean trout fillet (about 1 large), skinned
  • Fine sea salt
  • 6 ounces smoked salmon
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/4 cup plus 2 tablespoons lebni
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh cilantro
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon honey
  • 1 1/2 teaspoons yuzu juice, or to taste
  • Pinch of cumin
  • Fresh ground black pepper

Step 1Heat the oven to 325 degrees. Season the trout with one-fourth teaspoon salt and bake until the flesh just begins to firm and turn opaque, 7 to 8 minutes. Remove the trout immediately to a plate and refrigerate to cool.

Step 2In a medium bowl, using a whisk or a fork, gently mix together the smoked salmon and butter until the fish is broken up and combined; the salmon should have a nice shredded texture.

Step 3With your hands or a fork, coarsely break up the chilled trout into the bowl with the salmon and mix until incorporated.

Step 4In a small bowl, stir together the lebni, parsley, cilantro, dill, honey, yuzu and cumin. Fold the lebni mixture into the trout until thoroughly combined. Season with one-half teaspoon salt and a generous pinch of black pepper, or to taste. Add additional yuzu to taste if desired.

Note: From chef Josef Centeno. Lebni, a fresh Middle Eastern cheese, is available at Jon's Marketplace stores and Middle Eastern markets. Bottled yuzu juice is available at most Asian markets and at Surfas in Culver City. You can substitute half lemon juice, half lime juice. Centeno fills 3-ounce Mason jars with the rillettes, sealing the surface with melted butter or ghee to prevent oxidation.


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